But I’ve yet to share the number one potato salad that worms its way into nearly every BBQ, picnic or just good old fashioned supper at my house, the one I’m proud as punch to share when I go to other’s homes as well.

This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane made, then passed onto my mom who made it to accompany every hamburger, grilled ribs or other summer deliciousness, and who then passed it onto me and my sister. It’s the recipe I spent many a summer afternoon making alongside my amazing mama, just like she did with hers. In fact, I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.

So, here’s how to make the best potato salad ever. Let’s get started…

About the recipe:

We use white potatoes, or Yukon Golds, in our family potato salad. White potatoes are a little creamier, a little sweet and hold their shape well after cooking. And becauses they have a thinner skin, they’re really easy to peel after boiling. I’ve tried using waxier potatoes in this mayo-based recipe but it simply resulted in a potato salad that was swimming in watery mayo because the potatoes didn’t absorb the sauce.

I’ve found the best consistency for boiled potatoes comes from adding the potatoes to cold water and then bringing them to a boil, rather than adding the potatoes to hot, boiling water. Like pasta, adding salt to the water, 1 to 1 ½ tablespoons, gives the potatoes some much needed flavor, so don’t be shy. Per my husband’s request, I add the salt once the water begins to bubble so it doesn’t sit on the bottom of my pan and pit the pan. He’s totally right.

Adding a few hearty splashes of white vinegar to the potatoes gives the salad it’s secret and subtle flavor punch. The key is to add the vinegar while still the potatoes are still warm, then let them rest so they absorb the tart flavor as the starches come out in the potatoes so they soften and absorb the flavors.

Chunks of celery and bites of mellower green onion add the needed crunch to classic potato salads. I’ve added diced pickles before because everything tastes better with pickles. Except this version of potato salad. I’m saving them for my tuna fish sandwiches.

In my mom’s recipe, she uses Miracle Whip rather than mayo for it’s slightly sweet flavor. And because that’s just what she’s always done. I’ve used both because as I’ve gotten older, Miracle Whip has exited the building for my taste buds. But lately, I’ve returned to my roots and gone back to the Miracle Whip because that’s what mom uses, and I must say, I’m gonna stick with it. If you’re a mayo fan, by all means, make the move but maybe, just maybe, give the old Whip a try.

My mom’s original recipe calls for just three eggs, but I’m a super fan of eggs in potato salad so I added an extra two. It probably stems from my adoration of egg salad. Feel free to adapt to your own taste.

Let’s talk celery seed. This is probably the only recipe besides a bloody mary (my favorite recipe is right here) that I use celery seed. But it’s an integral part of the flavor profile, so don’t skip it.

Don’t even dream about getting fancy schmancy with German browns, hearty seeded or Frenchy dijon mustards. Just like hot dogs, plain old yellow mustard is the best.

Allowing the potato salad flavors to meld is important here. If I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors or even overnight and will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.

Bring potatoes to a boil in large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.

Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.

In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

3.5.3226

Thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. This post contains affiliate links. As always, all opinions are my own.

331 Responses to "How to Make the Best Potato Salad"

I second your vote for Miracle Whip. I also am not a huge fan of Miracle Whip as an adult. I never bought it and refused to use it the first few times I made my mother-in-law’s pasta salad recipe. But, it didn’t turn out. I tried several different things when making her recipe, and it was just never as good. Then, I finally caved and used Miracle Whip… turns out, that is the key to making it taste the way it does. Gotta use Miracle Whip some times.

This is very close to our family’s recipe, with the addition of diced pickles and 2 Tbsp of pickle juice added with the vinegar to the warm potatoes. I also grew up with miracle whip used in most recipes, but I love real mayo, so now i compromise and use half of each in salads. The flavor of M.W. with the creaminess of mayo.

Miracle whip has much more sugar than mayo, I use 1/2 mayo and 1/2 mashed ripe avocado,it doesn’t change the. I don’t peel the potatoes,you can’t see them once salad is mixed,plus they are good for you.

This is pretty close to the potato salad I grew up on! My Mom put peas in it instead of the celery. I never got the “official” recipe from my Mom, I kinda made my own version from what I remember. Never used vinegar, gonna try it now!

Same here — the salad ALWAYS tastes better after it is chilled for 24 hours! This is identical to the recipe my mother made when I was growing up 68 years ago and YES you must use MW to get the flavor. Thanks for sharing this great recipe.

Heidi
Your recipe is awesome! You have so much class in handling the very few negative comments. Those people ought to be ashamed and not bother to comment at all. Especially given your time and effort in sharing such delicious recipes. I’m embarrassed for the few negative comments here. This recipe is definitely a keeper in my kitchen! Thank you for sharing!

I always thought my mom made the best potato salad in the world. I was so surprised at church one day when everyone was discussing potato salad– I had no idea people felt so strongly about it! EVERYONE thought their wife, mother, sister, etc. made the BEST potato salad. I think the bottom line is that people like what they grew up with. My mom passed away years ago and, even though I watched her make it many times, mine just isn’t quite as good. So, to the lady who says her daughter’s is the best, I understand. Potato salad, it seems, is a very personal thing when it comes to defining “the best.”

To MARYANN,
I have never, ever, commented to a website thread before, but I just felt I had to respond to yours. Your comment is so pertinent to the both positive and negative responses before, and after this, and to many things in life in general; people usually tend to have strong feelings of liking, or disliking, whatever they grew up with. I have also seen that, in many cases, a childhood distaste for something turns into a great appreciation of that same thing, with the reflections of adulthood, and more well-rounded taste-buds. But whether or not one’s taste for anything changes with age, food can definitely be very personal, for many reasons, and I really like the way in which you made that clear.
To bring this back on topic, to potato salad: my mother only sporadically makes it; our family is from England, and over there, as with most British food, potatoes are usually prepared in the most bland way possible, as I see it. Recently, my mother happened to make a very simple potato and egg salad mix for my young daughter. It was so good, that I am now investigating recipes for this, which is how I arrived at this site. This recipe looks, and sounds great, and I am boiling eggs and potatoes right now! Sorry for the long commentary, but thanks!

Sandra Menzies wow you must be one of those mothers that’s totally attached to their daughter so much so that she can’t breath! At the same time your comment is juvenile.
I personally wouldn’t eat any salad especially potato salad with eggs because that’s just nasty. Just thinking of what a hard boiled smells like is enough to make me puke, just nasty! But I’m not going to bash the woman that took the time to write this recipe, to each their own!

Why do we have to get personal about a recipe? Everyone has different tastes, let’s just enjoy variety. I’m jealous, I wish I had a mom to say that about, she died when I was 9. Can we look at what’s most important in life?

I think we need to have a Best Potato Salad showdown! Ours are pretty similar though – yukon golds, lots of eggs, mayo, green onions. I’m curious about the celery seed, may have to try that the next time I make mine.

I’ve been looking for a potato salad recipe that uses celery seed. My mom used it in hers, but none of us ever got the recipe from her before she passed and we’ve been winging it. I’m going to try this because I think it’s probably almost exactly what she did (no dijon, etc. for her either). Can’t wait to taste this.

I haven’t wanted or dared to make a potato salad since my mom passed away, 16 years ago. Hers was the best, right down to the Miracle Whip. 🙂 And we never got her recipe either; a little of this and a little of that.
But THIS recipe sounds just like what I remember; getting brave and giving it a try this weekend. Thanks so much for sharing!

In my humble opinion, there is a distinct difference between potato salad and “egg and potato” salad. I also can’t imagine putting chopped pickles, relish or anything resembling this flavor (which some people do not like), in potato salad. Secondly, I would not salt the water when boiling potatoes for potato salad. It changes the texture, and when testing the potatoes for doneness, they always feel undercooked. I stick to a recipe I got from an old delicatessen owner 30 years ago. Cut potatoes into quarters or smaller (no need to be picky), then boil potates for about 7 minutes, (I use Russet). Put in a separate bowl: Hellman’s mayonnaise (start with enough to just moisten the potates, 1/2 cup) two teaspoons of white balsamic vinegar, two tablespoons of buttermilk(and/or sour cream ), a shake of tumeric, 1/2 teaspoon of garlic powder, (a little Adobo is good, too), one finely chopped onion, salt and pepper and celery seeds (two shakes or to taste, a definite requirement). Carefully fold the mixture into the drained potatoes and let it sit. The mixture will be a pale yellow and absorb into the potatoes. If you want more mayo, add it now. Sprinkle the paprika on top. My family likes it cold or room temperature and it tastes even better the next day.
And yes, EGG and potato salad does taste better with Miracle Whip, as does egg salad itself.

Don’t want to get into the argument regarding Miracle Whip vs Mayo. Just want to give you a tip on boiling the potatoes. I don’t boil mine I microwave them! I take 4 or 5 fist size red potatoes (MY grandma used red potatoes), rinse them off and lay them in a row on plastic wrap. Role them up and put them in my microwave for 4 minutes on high. Since microwaves vary I start with 4 minutes. I use a kitchen towel over my finger to test for doneness. If they are still hard give them another minute or so but be careful to not over cook. When done take them out of the microwave and let them cool in the plastic wrap. When cool they will be easy to peel.

I know it’s been 4 years since this review of your potato salad…….which by the way I have made several times because everywhere I take it is requested again!!!!!!
Why would anyone write what she did rewriting your entire recipe. Did she use potatoes? Sorry I feel if you want to write a review, be more respectful that’s all.
I LOVE THE RECIPE!

I’ve used russet before for this when It was all I had and it turned out fine. The vinegar does soften the potatoes some so you have to be gentle mixing the ingredients. One of the pluses of the potatoes being so soft was using less miracle whip or mayo makes for less calories. And as an aside, not a direct response to you Julie I, people really need to lighten up about potato salad. It’s a recipe, glad your mama’s made it so good and all, but try this one and tell people what you think. That’s what the review section is all about. If you’re so passionate, start a blog and swap recipes, hold boxing matches over it, whatever you think you need to do.

This awesome recipe, so well-written, is just about identical to my own, but I add one more step. MANY years ago I attended a picnic and enjoyed some potato salad that was even tastier than my own. I asked the cook to please share their secret. He was an OLD merchant marine cook, and gave me this tip: Before mixing all the ingredients together, slice open a couple of garlic cloves and rub down the sides of a metal mixing bowl. Proceed to mix all the ingredients together in this bowl, wrap with plastic wrap and refrigerate overnight. The garlic permeates the salad without actually becoming a part of it. Perfection, thanks to this tip from the merchant marines!

Really? You needed to say that? Wow – I hope that you never post a recipe and have such mean comments posted on your site. As my mother always said – “If you can’t say it nicely, then keep it to yourself.”

My husband often makes fun of me because I only like my mamas potato salad…this recipe though, it looks and sounds so good, I might have to make it, love it, and then say to him ‘see! I like Heidi’s potato salad too!’ lol

Everybody’s mom made the best, the right, the real potato salad. Potato salad is a very personal thing and almost without fail, the one your mom made is the one that will be real to you. My family is from North Carolina, and we do use a bit of sweet relish, a bit of sweet onion (no green onion as it takes over the dish), and a bit of celery. We also add eggs, though 5 makes it more of an egg salad than potato salad! Mayo and a bit of yellow mustard, and of course, the celery seeds. I think it is so personal to each of us because our potato salad is one of the few dishes that takes us home to our childhood, if only for a moment!

I agree that potato salad is generally a personal thing. Yours sounds great. We are from Louisiana and I add the following to what sounds like yours. When i boil my potatoes i add 1 tsp of liquid crab boil instead of salt. At. Times instead of pickles I use mild banana peppers. After crawfish boils I save about 1 to 2 cups of peeled crawfish to my basic potatoe salad. Us in the South love it. Give it a try. Thanks for your recipe. I grew up with miracle whip but my family prefers mayo so I go with the majority in my house.

Believe it or not! I have never made a potato salad before! Its one of those things that are super simple but you are somehow afraid to screw them up big time! 🙂 This looks like a good one..especially with the hard boiled eggs!

just tried this, to bring to a party tomorrow. it’s amazing. right now it’s late at night and i can’t stop thinking about it sitting in the fridge because i want some. but no…
have to wait ’til tomorrow. thanks for sharing.

Sandra Menzies, If your daughter’s is better, post her recipe… I believe this one is the classic, feel-good recipe that most Americans grew up eating, with variations certainly. Heidi, thank you so much for posting this! I LOVE IT!!

This is the closest recipe to my own perfect potato salad. Instead of vinegar I pour in a few dashes of Claussen Dill Pickle juice only to loosen up what could be a very stiff potato salad. I also add finely diced bell pepper (green) in addition to pimentos for color. Sweet relish in moderation unless you want to use sandwich spread along with mayo instead of one readers sugar addition. Bon Apetit!

Same as my moms, minus the vinager and celery seed. We do use a cuke too, and regular onions. I have since moved to mayo and I too add extra eggs. Everybody loves this PS!
I think I will try the celery seed.

Hahah ive been lookingbfor a spot to voice my opinion my aunt makes the mkst incredible P S ever . But she has passed the recipe dow to whoever wants it but none of them have even come close to hers. If you were to line up 10 bowls of PS i swear i could pick hers out. Anyways even with same recipe we cant duplicate not sure if its her love that makes it so special or what.but anyways YES olives are a must they do do something special to the PS green are best. Also i must say hellmans mayo is just the go to ive tried miracle whip yes it add a tang but doesnt compare to hellmans mayo .i also like to do a 50 50 split of red and white potatoes heck ive even used all 3 yukon gold also .Its nice each one offers a bit of a different texture keeps ya guessin .an we do use green onion celery plus celery seed dash of garlic powder an a wee bit of season all not lawyers.crushed black pepper an a dash of white we also use eggs some chopped then 2 or 3 sliced on top with paprika. BUT REALLY PEOPLE TRY GREN OLIVES CHOPPED FINELY IT JUST ADDS AN EXTRA TASTE. OLIVES OLIVES OLIVES HAHAHA.I just wish we could perfect her recipe i would love to post it people flip out over it the dish is always empty. Ive even cooked it with her there and it was close but not the same .i think shes holding something back from us lol sure hope she puts it in her will lol.good luck an eat POTATO SALAD UMMM YUMMMY. OH AND DID I MENTION PUT OLIVES IN IT LOL.

Miracle Whip is a salad dressing similar to mayonnaise, but sweeter in taste, and sold in the condiment aisle of US groceries. If you can’t find Miracle Whip, use mayonnaise instead. Celery seeds are dried and can be found in the spice section. Enjoy!

This recipe is similar to my own that I have been making for eons, I am 83. I have always used Miracle Whip. I add the vinegar to the miracle whip with a little sugar as well. I also use chopped radishes in the salad for crunch and colour. I use a little dill weed sometimes and when I use pickle it is always dill. Just a couple of ideas someone may be interested in trying. Be daring and try different things sometimes you surprise yourself.

This is like my Moms potato salad only difference is that she used 1 egg for each potato, so 6 potatoes 6 eggs, so yummy.and by the way Miracle whip all the way for me, lol I find real mayo very bland in salads.

I love vinegar in potato salads, and I went looking for a new recipe…this is my new favorite and will be my go-to for a classic style salad from now on. I never have Miracle Whip on hand but sometime I’ll have to try it…this one was delish as is; couldn’t stop eating it. Definitely dress the potatoes when warm. Thanks for sharing!

I had never made potato salad before until yesterday when my family and I were craving it and I found this recipe. It’s something I’ve always been afraid to make, thinking I would overcook or undercook the potatoes, etc…but I followed this recipe exactly (with mayo not miracle whip, which I will try out next time) and it came out amazing! I’m sure it will be even better today with lunch/dinner! My whole family loved it! Thanks for sharing!

I always mix Hellman’s and a little Miracle Whip together! I’m not a fan of the real tarty flavor of the Miracle Whip. Hellman’s cuts down on that a little. I also use more eggs. Otherwise my recipe is similar to yours.

Mine is similar. I use miracle whip but also sour cream, vinegar,celery salt, pickle juice, mustard, pepper, and relish. I also add to the potatoes, eggs, celery, green pepper, green onios, radishes and cucumber. Garnish with eggs, pepper rings and paprika. my great grandmother taught my mother how to make it and she was from Germany. I have a friend whose parents are from Germany. she absolutely loves my potato salad because it reminds her of her homeland at every picnic everyone begs me to make my potato salad. i have no recipe it was all taught hands on!

My husband is very picky about potato salad…. he really only prefers his Mother’s recipe. I have made several unsuccessful attempts so I decided to give this one a try since it seems very similar and let me tell you my husband loved this recipe! I am not a huge potato salad fan in general and I loved it too. I made it pretty much exact except only used 1 tsp. of celery seed. I was afraid 3 tbsp. of vinegar would be too powerful but it wasn’t at all. I used mayo and added some chopped sweet gherkin pickles. It was great and ever better the next day!

This is a really great potato salad! I followed the recipe exactly. It’s perfectly yum as is for me. Thanks for sharing the recipe. I will definitely make this potato salad again! (Ps. In my house it’s Hellman’s Best Foods mayo only in salads.) 🙂

This is pretty much my recipe for potato salad and pretty much the only way I will eat potato salad. I don’t care for deli salads and other recipes just don’t deliver the flavor or texture that I like. In my opinion, the key is the potatoes and how they are cooked. My go to potato is red but I also like the Yukon golds. You have got to cook them unpeeled and on a low simmer until tender. Russets are great for baked and mashed but not for potato salad. Have always added the celery seed and vinegar too. Used to use finely diced yellow onion but have recently began using green onion. Its a milder onion and sometimes the yellow onion flavor is a bit much. It’s like your in my kitchen watching me 🙂
Mine is a slight variation of my mothers and my husband and daughter love it as much as I do. However, and I really hate saying this, nobody else cares for it. I’ve stopped bringing it too potlucks and such because it never gets eaten. I don’t understand it, maybe it’s too much egg or the mayo or something. That’s okay, I enjoy it at home with my family.

I’m a lover of potato salad. My mother passed over 5 years ago. She always made the potato salad for picnics. When, she passed I started making them. Here’s what I do.
(My family is huge, so I make a lot)
10lbs of russet potatoes
1 dozen eggs
1 bunch of green onions (sometimes I’ll use a small purple onion)
Medium jar of dill pickles, reserve about 1/4 cup pickle juice
bunch of celery
Jumbo black olives
Mayo..
Mustard
O.k., so here we go. Boil potatoes and eggs. I put my eggs in the pot with my potatoes the last 15 minutes while boiling the potatoes
Let everything chill. I usually make this the night before. I drain everything, and refrigerate potatoes and eggs. Peeling the potatoes cold is easier for me.
Cut up potatoes to your liking.
When peeling the eggs, take the yolks and put them in a good sized bowl.
I then cut everything else up.
Hers the part that makes this salad bite!
Mash egg yolks up with a fork, add in your reserved pickle juice, then about 1-1 1/2c mayo, and 2-3 tablespoons of mustard. Salt and pepper to your liking. If this mixture is too runny, take some potatoes, about a 1/2 cup and mash them with the mayo mixture to thicken it. Poor mixture over potatoes and egg whites, add in cut up veggies. Fold everything in. Taste it, add salt, and for some added flavor, add some celery salt. I’ve just been making my mom’s potato salad for 5 years. Some family members, even my dad can’t taste the difference between the two. I’m often asked how to get that exact flavors. It’s the pickle juice! I hope somebody tries this recipe. I know I’m.going to try some variations that I’ve read here tonight.

I like the idea of using the egg yolks mashed up and mixed with pickle juice mayo and mustard. While I would never have to feed enough people to use up 10 lbs, of spuds. I also use capers in my potato salad. (my mom’s recipe, too). Will try your suggestion as soon as the weather warms up here on Vancouver Island.

While I love this recipe, with all the knowledge about high fructose corn syrup, I would suggest you use Hellmans and just up the sugar. There was a gluten free question. FYI Miracle Whip is not certified Gluten Free.

I just put this together for our 4th of July BBQ tomorrow. The only thing I added was chopped sweet pickle and a little of the sweet pickle brine. Can’t wait to try it tomorrow! Thank you for the recipe.

Go back to regular mayonnaise, add a little sour cream, and use carrots instead of green onions and celery for both crunch and the sweetness you are looking for. I agree with upping the egg quotient by a notch.

Most important–use JUST ENOUGH mayo/sour cream to form a slight stickiness between the pieces of potato. If anything drips off of the potato when a piece is taken out of the bowl, you’ve used way too much (and it will become like that disgusting store-bought glop).

I tried this recipe for my 4th of july cookout since the pictures looked so gorgeous! Unfortunately it did not turn out the way I wanted it too… My guests didn’t appreciate the celery seed and had lots left over 🙁

Trying this tonight! Usually put a combo of bread and butter pickle chunks and then sweet relish. And do 1/3 regular mayo, 1/3 miracle whip, and 1/3 lite mayo. Weird flavor
combo but grandpa taught me that and it works perfect with the sweet relish!

I love this recipe with the vinegar. Potato salad has always been a staple in my family. This recipe is very similar however have never used the vinegar sprinkled over the hot potatoes. I love the flavor it gives them. Used egg, miracle whip, pickle relish. thanks for the post.

may I make a suggestion? your recipe is almost identical to mine..but I BAKE my potatoes..then let them cool and instead of peeling them…I cut them in half lengthwise ..then cut them into cubes of med size ..just run the knife around the potato’s edge and the peelin just falls away…quick and easy…when cubed, I mix the mayo and vinegar or dill pickle juice together and stir into potatoes and let set while I chop the other ingredients….and I add just a small amount of chopped green pepper and red pepper for color and a subtle flavor….can add more mayo if needed…this way the potatoes absorb the flavor but isn’t too wet.

How in the world does it take 10-15 minutes to boil whole, medium-sized potatoes? It takes at least 30 minutes. Don’t fool your followers or else they will be left with half-raw cubed potatoes. Love the vinegar though…I have never used it.

Heidi you have so many great recipes, I love following you on Pinterest. Made this Labor Day weekend using mayo and celery salt as we had no celery seed, and it was just like Mom and hubby’s Mom used to make. Thank you so much for all the good eats.

I made it as your recipe called for…same exact ingredients and quantities….IT TURNED OUT GREAT!

This tastes like the traditional homemade potato salads moms make, and much better than the store bought prepackaged ones at Kroger/HEB. Thank you so much for sharing!!!! Had to google how to boil eggs. Yes, I am somewhat kitchen challenged, but nonetheless your recipe was a success.

This potato salad appears to have its roots in traditional German potato salad where vinegar, pickle juice and sugar or a sweetener are commonly used. Many people have strong opinions about using Miracle Whip and I am one. I only use Hellmans or make German potato salad which commonly uses no mayo or MW.
Hubby has his own quirk from his mother and that is to add black olives. : )

Made this last nite. THE BEST salad I’ve ever made. I always overcooked the potatoes but your method made them come out perfect. Didn’t change a thing. Thank you for my only potato salad I’ll be making from here on.

I tried to make the recipe but my onions were too big so the recipe didn’t turn out right but then I used less onion and a little more mayo and it turned out perfect. Thanks for sharing this recipe! Also you should add to the recipe use small onions so people don’t use huge ones.

People who don’t agree with how this is made, should keep their comments to themselves and continue making potato salad the way they know how, there are many of us who just to try different ways of making it. If you don’t like it, then put stuff in to suit your taste ie: chocolate and bananas lol, but don’t post mean comments, that just sucks!!!

1. Thanks for taking the time to post this. 2. Especially helpful was the suggestion to put cider vinegar with warm chopped potatoes – it works. 3. I ate my small portion of leftovers for breakfast with black coffee and OH MAN was it good!

DIdn’t use pickles or raw onions (hearburn) but will go to store and get celery salt for next round.

Jeez – I guess my diet is STILL on hold! Thanks for making our taste buds happy

Kill the heartburn by carmelizing the onions before adding to the salad. It does add a little different flavor, but at least you can still enjoy onions in your salad without the pain of heartburn. Also you can reduce some of the fat of the mayonnaise by substituting plain yogurt for part of the mayo. And if your salad ends up a little watery, just use instant potato flakes to thicken it up. Not too much though or you might have to call it mashed potatoe salad.

Potato salad with celery is absolutely awful tasting. Why would anybody ever ruin the great taste of potatos and egg with the likes of a clashing flavor?

The absolutely best flavored potato salad I have ever eaten was from a place called Faircrest Poultry, which has been closed now for over 20 years and they made a combination of a potato and deviled egg salad and fried the most incredible chicken I have ever eaten. Folks used to travel from out of state for lunch there, even if it meant losing time from work. My mother has come up with a perfect copy cat and I’m sure you’d agreee it’s the best damn potato salad ever if you’ve eaten it. I am actually making 10 lbs of it for a party this evening and i will post it. I bet it will get the highest ratings anywhere online. It shares onion powder, lots of it, salt, a trablespoon of coleman’s mustard powder, one entire normal sized container of helmann’s mayo, 18 eggs, and to garnish, lots of parsley and salt to boil, then, if not enough, to taste. Lots of freshly crushed black pepper and time to set in the fridge before serving you’ll want to mix well a few times before eating it.

My first attempt. I didn’t cook potatoes long enough – a little al dente. Why do you cook whole potato? It was messy peeling and cutting them. Mom always peeled and cut before cooking. Does it matter? Anyway I made it for a family gathering tomorrow. We’ll have to wait and see how the salad is received.

Can some others clarify the amount of celery for this recipe. I assumed 2 celery “ribs”, until I read this comment. Two stalks just seems like the salad would be mostly celery.
I need to make this tomorrow for a company picnic on Wednesday.

One thing that my Mom always added to potato salad is a half a cucumber, peeled & seeded area scooped out, diced small (instead of celery seed). She added a little vinegar at the end when adjusting the taste along with a little canned milk which made it creamy & cuts down a tad on the amount of mayonnaise needed. Sometimes I just use milk, just a tablespoon or two. And she always used Helmann’s mayonnaise. Love your food blog!!

Your recipe is the closest I’ve found to an old cookbook recipe I’ve lost. It turned out beautifully, thank you. I have a Cole slaw recipe I’ve used for years, from Thrill of the Grill, that called for celery seed and I’ve been a fan ever since. I believe skeptics just haven’t tried it. The only real change I made to your recipe was to replace the mustard with Durkee’s Famous Sauce which is a long-time family favorite. I think the potatoes could have used a tiny bit more time because they have just a little crunch. Something for me to work on.

made my potatoe salad yesterday to have today. I use mayo mixed with salt , pepper , celery seed and vinegar and a splash of milk to make it creamy. The milk was a secret ingredient my grandmother would add. My husband says it taste like his mom’s so that’s a plus for me.

I’ve always used red wine vinegar in my potato salad, In addition I use roughly equal amounts of Miracle Whip and Hellmans mayo. Diced onion, celery, green pepper, garlic and onion powders, S&P, Guldens mustard and a drizzle of olive oil. Mix up the dressing before adding to the potatoes and vegs, mix well and stir in the chopped eggs last so they don’t get to mashed up. The vinegar adds a depth to the flavor that you have to taste to appreciate- it does NOT make it sour or bitter at all.

Just saw this on Pinterest today. My mom made her potato salad very similar to yours, Miracle Whip and all. I’ve tried it with regular mayo and prefer the Miracle Whip taste, probably because that is how I remember it. Interestingly, the salad that I made was missing something. . . Just never knew what. Then recenlty I decided to look up deviled eggs online and the recipes I saw said to use VINEGAR! wow! Vinegar! I had never done that, but when I added it, it was the flavor kick that I had been missing! So seeing your recipe, with vinegar included, will probably give me that flavor that I had been mising in my potato salad too – not knowing why. I always tried adding more mustard, pickles or dill relish, but nothing gave me the taste I remembered. . . I bet it’s the vinegar! Can’t wait to make potato salad next weekend and try it out! Thank you!

YUM YUM YUM!!! I made this recipe on Saturday for a 60th birthday party Sunday afternoon and people RAVED about it! I made it per your directions and it was wonderful… I even gave you credit for making me shine! THANK YOU!

Potato salad brings so many opinions. I just wanted to tell you that MY mom makes the best potato salad! 😉 and I’m amazed that yours is so much like what I grew up with. It’s the first. My mom makes hers with russets. For every potato, you have an egg and one green onion. 6 potatoes? You would have 6 eggs and 6 green onions. My mom bragged that you can make it super small or super big. (My mom made it for my brothers wedding lunch? And she used 50 pounds of potatoes! True story) The sauce is half mayo and half miracle whip. (You have to eyeball the amount.) You add yellow mustard for color. You add a shake of salt, pepper, and onion powder for every potato and egg. You add apple cider vinegar to thin it to the right consistency and flavor. (You want it stronger then what you like since the potatoes absorb the flavor). You taste it to make sure you have enough seasoning. Then you mix everything together. I agree with your assessment of the potatoes absorbing flavor when they are still warm. I find myself chopping hot potatoes so I can get it all mixed before the potatoes fully cool. It’s the best and everyone I feed it to begs for the recipe until I tell them what kind of recipe! 🙂 then they are just disappointed.

I have never commented on a recipe before but I always read them before picking a recipe to follow. This time, I have to comment to thank you for this recipe! I am a picky eater and really don’t like anything in potato salad, other than the potatoes. However, my boyfriend loves it so I decided to make it for him & our friends and thats how I found your recipe. Again, I have no desire to eat anything in this so I thought making it would be difficult. You gave great advice and tips especially for me being a first time maker, and walked me through it without me needing to taste. I made this as a side for a BBQ and everyone enjoyed it! Great recipe!

My mama’s from Vietnam (& so am I) so she doesn’t have a potato salad recipe to hand down to me unfortunately. As a California girl most of my life though, I’ve eaten my share of deli and office potluck potato salad but I’ve never made it before. This is the first time and won’t be the last. Yums. Thanks, Heidi!

Oh my goodness! My taste buds are doing a happy dance! I had all the ingredients to make potato salad except for the mayo. I did however have an unopened jar of Miracle Whip, so I decided to google potato salad recipes using Miracle Whip. I can’t believe it! I made your recipe exactly as printed, and it was AH…MA…ZING! I can’t wait for the family to get home for dinner! They’re going to love it! Thank you so much for sharing. I will only use Miracle Whip and this recipe moving forward.

I am 83 yr old and love potato salad. When I was growing up, our potato salad was made with mashed potatoes. That sure sounds quaint today! I don’t make the salad very often because I can’t resist eating it constantly until it’s all gone. This recipe list of ingredients sounds wonderful, so move over diet, I’m gonna make this one and enjoy it.

I came across your blog on a search for a classic potato salad recipe. Most recipes you find these days call for odd ingredients or omit a vinegar element. This is literally the most classic & the absolute best potato salad recipe ever. My family is from the south and this tastes almost exactly like my great-grandmother’s recipe sans the green onion. Who knew it could be so simple. It’s definitely a staple at any bbq and highly requested by all my family members. Thank you so much

I made this potato salad yesterday for a Father’s Day bbq. Everyone loved it. I followed the recipe exactly, with the exception of the eggs. I used 4 of them. I may use slightly less onion next time, but otherwise this was an excellent recipe. I have never made potato salad before and often it is something I will try a little bit of and often, I don’t finish it. There often seems to be something I dislike, but just can’t put my finger on it. With this one, I went back for seconds. I will definitely make this again and again. Thanks so much for posting!

This recipe reminds me of my grandmother; we could always count on potato salad if there were left-over potaoes from last-night’s dinner. We also knew there would be bread pudding after Thanskgiving dinner made from the crusts cut from the bread for the Turkey stuffing. Thanks for the memories.

I was given the task of making potato salad for our 4th picnic. I am picky, like it zesty, with a tang, and some crunch, not too mayo-y…As a family, we do not put eggs in ours, so I made this minus the eggs (although next time I will add them, just to wander over to the dark side) I also will not use MW (follow a Paleo diet for the most part)…This is beautiful and tasty. And for all the non-MWers, the combination of mayo with vinegar can be like MW…This is really a fantastic potato salad–thank you! And Happy Fourth!

Just finished making this potato salad for a 4th of July BBQ and it tastes amazing right now! I put the vinegar in a spray bottle and “gave those hot potatoes a good schmutzing.” I am parking it in the fridge overnight, can’t wait to try it again in the morning! Thanks for this recipe!

I made this potato salad for a Independence Day party. I usually follow a recipe exactly the first time and then alter to my own tastes BUT I was short on a couple of items – I only used 3 eggs and I didn’t have Miracle Whip, so I used Hellman’s Mayo, I also didn’t have yellow mustard so I used Grey Poupon.
Guess what? IT WAS AWESOME!! OMG, best potato salad I’ve ever made, and right up there with the best I’ve ever tasted!
I was nervous about the vinegar, but went with it and was not disappointed. Great job. Great recipe. I’m adding this one to my recipe collection

My potato salad always comes out dry. I use generic mayo. I’m going to try this recipe but will need to run to store to get MW. Maybe that is the key! I’m hoping it’s just like my grandma’s recipe. She had a secret ingredient that she never would tell.

This is Exactly how Mama taught me to make it! Minus the vinegar, but I’m going to try it your way. Sounds yummy! Also, I had decided in advance, if she makes the potato salad right, we’re gonna follow her. Done! Thanks!

This is the exact potato salad recipe I grew up on, and still to this day, make all summer long. The only difference is that I add some thin sliced radishes for color. I am always asked to make my potato salad for potlucks and ALL family functions! It’s a sure winner!!!

I had to comment because this is the one potato salad recipe that gets re-used in our home. My husband, who was anti-potato salad having never liked it growing up and would never eat it, LOVES this recipe mainly because it is not too mustardy or over vinegar-y. I alter it a little each time, but always stick to the main recipe posted. Thank you SO much for taking the time to post and share. 🙂

Most understudies will pile on thousands in understudy advance unpaid liabilities throughout their scholarly profession. Whether these be government or private understudy advances, the financing cost significantly influences how much the borrower will reimburse throughout the following twenty or thirty years.

There are a few reasons why you might need to consolidate your sponsored and unsubsidized credits. You can really exploit this and not lose any of alternate advantages that you had when you had both sorts of credits.

On the off chance that the correlation turns out to be a gainful one in general then you can be sure that your understudy advance obligation solidification attempt will be a productive one. If necessary by you may even choose the administrations of a capable expert advance instructor.

Just made this with just a few variations for Christmas dinner. Left out the mustard and added sweet pickle relish cubes-larger chunks of pickle relish and had to use celery salt not seeds as we did not have any in my spices. Husband gave it the taste test before it sits overnight and pronounced it great!! I am just starting to learn to cook and I am 58 and I am finally getting over my fear that I will ruin a recipe if I don’t follow it word for word! Who know people could be afraid of the kitchen!

Made this tonight. It is absolutely delicious! Hubs was ecstatic to come home to it after a very long work day and happily boxed up his own lunch with the leftovers for tomorrow. Thank you so much for all the yummy recipes you share. Haven’t found a bad one yet

I could actually live on potato salad (if I wasn’t trying to lose weight!) so can’t wait to try this. It sounds fab and love the idea of adding celery. Don’t know about the Miracle Whip but I’ll try anything once!

This recipe is very similar to the one I make. I make a mixture of the vinegar, yellow mustard, salt and pepper (and a tablespoon of sugar if not using miracle whip) and add to the warm cut potatoes. They soak up all that flavor. Everyone loves it.

I loved running into this on Pinterest. Beautifull photo too. Some great hints and ideas here. My Mom passed down her recipe to me – it is a few generations old and everyone used to ask Mom to make it. Back in those days, potatoes with waxy skin were harder to find – so she used whatever she could get. If there was a taste/texture difference, we didn’t notice or care. I use Yukons, but I only peel about 2/3’rds of them, I adore the texture of the peel. Like you, I use lots of eggs and always boil an extra for someone to steal

I don’t care for MW, but I use Best Foods and to that, I add a TBS of sugar. I also use pickles and a bit of juice along with the vinegar. A splash of milk to the mayo helps create a creamy texture.

I do use a tsp or two of dill weed – love this flavor and it enhances the celery seed. Sometimes, I add some thin sliced radish and if I have it, finely minced FRESH parsley.

My mother and it seems all the relatives used red radishes sliced, green onion, Miracle Whip and dry mustard and vinegar. I grow radishes just for the salad and when they are ready its potato salad season.

Love this potato salad recipe!, same one I have made for years, my Mom’s also! I also add extra eggs and occasionally pickles, love someone’s idea of olives. I have found a fool proof way to make perfectly cooked potatoes, mine seem to be a mix of just right, mushy and hard. I now use a bag of southern style hashbrowns, poke some holes in the bag, microwave for 6 minutes, take out and turn a few times to mix, then put back in microwave for another 6 minutes, pour into bowl and add your other ingredients. Perfect potatoes every time and so quick and non messy. PS. I also add a bit of dill weed to the salad, just adds a bit of a different flavor. Love your recipes, keep them coming!!!!

My maternal Grandmother always made the best potato salad, but she didn’t have her recipe written down. I thought I remembered how she made it, but every time I did, it was just not the same. I have tried numerous times with other recipes, but could never get it to taste like hers and gave up trying several years ago. I tried your recipe and couldn’t believe it tasted the same as what my Grandmother use to make. It’s the vinegar and I was using too much yellow mustard. Oh Happy Day!!! Thank you sincerely for posting this recipe.

Greetings mate, your blog’ s configuration is straightforward and clean and i like it. Your blog entries about Online Dissertation Help are brilliant. It would be ideal if you keep them coming. Welcomes!!

Congrats on having such well managed site! It has good looks and contains informative content as well. We are also a web portal where students get the help with the academic writing by opting for our assignment help online and can get a well written assignment.

Potato Salad always been delicious to eat. It is not only great taste but also healthy as well. It helps in gaining weight. It is easier to digest and keeps your digestive system in control. It is also effective in skin care as well. The Vitamin-C present in potatoes helps in preventing diseases. There are very numerous benefits of having potato salad in your meal.

I am 67 years old and I have come across many recipes for potato salad during that time. All are delicious. Home-made salads are the best. The only potato salads I have turned away from are the store-bought ones that use too much sweet liquid-y dressing, and some of the fast food restaurant salads where the potatoes have turned to mush. Back to this one, I just made it and I love it.

I absolutely LOVE this recipe!! I have been searching for a recipe just like my Mom used to make when we were kids and I could never find one I liked as well. They were either too bland or too fancy. This one is perfect (for me) as it is exactly what my Mom used to make, not fancy, just good ole’ potato salad. She also used a little bit of Miracle Whip to give it some zest. I took this to a recent BBQ and people loved it! It will be the only one I make from now on!!

I made this potato salad recipe because it sounded very similar to the one my mom used to make which I had fond memories of her cooking it and me eating it (she’s been gone for nearly 30 years). My wife and I made it together with some help from our kids and it turned out great the day we made it but the next day we had it for dinner with guests and it had become runny. Such a disappoinment. Has anyone any idea why this may have occurred? Too much miracle whip? We are stumped. The recipe was followed to the T.

I have been trying different recipes for a year and this was the winner! I think it is the celery seed that was missing. Made it with mayonnaise and 3 hard boiled eggs and it is fabulous. So glad my search is over!

Really awesome and delicious.This recipe had a really good taste & yummy. The whole family enjoyed this recipe and easy to make. Before this, I made My mom Favorite dish Russian Salad from one of best cooking website sharing a link with you: ( https://www.sooperchef.pk/russian-salad-recipe/ )

I love all the other suggestions. Potato salad is such a versatile thing. This recipe is close to ours, but we use Lawry’s Season Salt and also finely slices red radishes. But I love the idea of capers too! I don’t think there is any wrong way to make potato salad. It is all a matter of preference!

Thanks to Heidi for posting a great recipe with wonderful photos. It slays me the way readers change up the recipe, omitting this and substituting that, increasing/decreasing amounts, even altering the method, so that the result bears no resemblance to the original recipe. The purpose of reviews is to give feedback on how the recipe, as written, turned out. I personally am not interested in how the rest of the world makes potato salad. I came to this page to learn how Heidi makes it 🙂
And one other point: “disgusting” to one person may be “delicious” to another. People’s opinions about food is varied and subjective.

Oh Helen, I think I love you. Like so many other cooks in the kitchen (and so many who have commented here) I am one to always switch ingredients and amounts up according to my taste and my intuition. And sometimes, even recipes I’ve made several times will turn out differently depending on so many variables (weather conditions, different brands of ingredients I use, oven or stove temps.) That said, if the recipe then doesn’t come out as the creator intended because I changed up the original recipe and made substitutions in ingredients and method, I really don’t see a way I can blame the creator for it not working out. So Helen, thank you for your encouragement and support. I still encourage others to play with my recipes to make them their own, but they should know that when they do, they won’t ever come out the same as I describe.

Adding a few hearty splashes of white vinegar to the potatoes gives the salad it’s secret and subtle flavor punch. The key is to add the vinegar while still, the potatoes are still warm, then let them rest so they absorb the tart flavor as the starches come out in the potatoes so they soften and absorb the flavors. Oh, this is very excellent. I don’t think that this simply makes good food. Thank you for sharing.

Thanks for the marvelous posting! I actually enjoyed reading
it, you may be a great author.I will remember to bookmark
your blog and will eventually come back someday. I want to encourage yourself to continue your great work, have
a nice weekend!

You’ll observe that we’ve made lots of tips for substitutions and stated in which matters are optionally available (like eggs). We love the whole lot indexed, however, potato salad is personal. Always upload in your likings and flavor.

Having veered away from my mother’s classic recipe, I tried this one. I know, sinful. However, I found this recipe to be everything I dream of in a potato salad. We used Russett potatoes and found they held up perfectly in the salad. There is a great flavor of celery, balanced by sweet and a hint of twang! I am using this recipe again for an office party and will use it from now on. Thanks! PS: Miracle Whip!!

Note regarding Miracle Whip: many years ago they changed the formula. Water became the first ingredient. The new formula was terribly bland, and most salads were wet and soggy after the 1st day. Customers noticed, though, and Miracle Whip has been returned to it’s original formula. So give it a try. I’m 70 and this basic recipe was MY mothers. The right blend of creaminess, tanginess. During the summer sometimes add radishes for crunch and color, but the recipe is perfect the way it is.

I am a great fan of potato but never tried the salad with it. Also never thought of eggs with salad. Your recipe is so inspiring and definitely is a healthy one. The instructions you shared about the preparation are so awesome and one who reads it can really enjoy the preparation as well. Thank you so much for sharing the great recipe.

You’ll examine that we’ve made plenty of hints for substitutions and said wherein matters are optionally available (like eggs). We love everything listed, however, potato salad is personal. Always add for your likings and taste.

This is the best idea to make salad with potato. I’m an student but i love to cook that’s why i’m taking cooking classes after my university because i want to make something new for my family and friends.

– cooked whole nugget potatoes, peels on, cut to whatever size you like
– sweet Vidella or other sweet onion, as much or as little as you like, cut as you like
– hard boiled eggs, as many or as few as you like
– dressing: 70% mayo, 30 % miracle whip, a shot of yellow mustard, adjust ratios to
your taste
– fresh ground pepper, kosher, sea, or whatever salt you like
– fresh chopped dill (mix into salad and sprinkle on top)
– smoked paprika (sprinkle on top)

I quit using Miracle Whip a few years back.
My potato salad ( Mom’s recipe) just wasn’t tasting quite right. Miracle Whip changed it’s formula to save money. Replacing the oil in it with water ! After a long search and lots of tasting I found Spin Blend..Mom would be proud of her Potato Salad now .

Our master task scholars who are constantly accessible to lead in a assignment help online assistance at the extremely compelling cost. Get reduced task help administrations from our master scholars whenever.https://www.studentsassignmenthelp.com